MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Fatburger
Categories: Burgers, Copycat
     Yield: 1 Burger

   1/3 lb Lean ground beef
          Seasoned salt
          Ground black pepper
     1    Plain hamburger bun
   1/2 tb Mayonnaise
   1/4 c  Iceberg lettuce; chopped
     1    Tomato slice
   1/2 tb Mustard
   1/2 tb Sweet pickle relish
     1 tb Onion; chopped
     3    Dill pickle slices
          - (hamburger slices)
     1 sl American cheese (optional)

 Southern California--the birthplace of famous hamburgers from
 McDonald's, Carl's Jr., and In-n-Out Burger--is home to another
 thriving burger chain that opened its first outlet in 1952. Lovie
 Yancey thought of the perfect name for the 1/3-pound burgers she sold
 at her Los Angeles burger joint: Fatburger. Now with over 41 units in
 California, Nevada, and moving into Washington and Arizona, Fatburger
 has become the food critics' favorite, winning "best burger in town"
 honors with regularity. The secret is the seasoned salt used on a big
 'ol lean beef patty. And there's no ketchup on the stock version,
 just mayonnaise, mustard, and relish. Replace the ground beef with
 ground turkey and you've got Fatburger's Turkeyburger all up and
 cloned.

 Form the ground beef into a patty that is about 1" wider than the
 circumference of the hamburger bun.

 Preheat a non-stick frying pan to medium/high heat. Fry the patty in
 the pan for 3 to 4 minutes per side or until done. Season both sides
 of the beef with seasoned salt and ground black pepper.

 As the meat cooks prepare the bun by spreading approximately 1/2 tb of
 mayonnaise on the face of the top bun.

 Place the lettuce on the mayonnaise, followed by the tomato slice.

 When the beef is done place the patty on the bottom bun.

 Spread about 1/2 tb mustard over the top of the beef patty.

 Spoon about 1/2 tb relish over the mustard.

 Sprinkle the chopped onion onto the relish.

 Arrange the pickles on the chopped onion.

 Bring the two halves of the burger together and serve with gumption.

 If you want cheese on your burger, put a slice of American cheese on
 the face of the bottom bun before adding the beef patty. The heat
 from the meat will melt the cheese.

 Recipe FROM:
 <gopher://sdf.org/0/users/myst32yt/recipes/Fatburger#253.txt>

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